Caramel Macchiato Cheesecake

Total Time: 6 hr 30 min

Prep Time: 30 min

Ingredients

• 18 chocolate sandwich cookies
• 4 tablespoon(s) stick butter,  melted
• 1/4 cup(s) semisweet chocolate chips
• 1/4 cup(s) instant coffee
• 1⁄2 cup(s) plus 3 tablespoons fat-free caramel ice cream topping
• 1/2 cup(s) heavy (whipping) cream
• 1 pkt unflavored gelatin
• 3 bricks (8 oz each) cream cheese (not reduced-fat),  softened
• 1 1/4 cup(s) granulated sugar
• 
  

Directions

1. Coat an 8-in. springform pan with nonstick spray.
2. Pulse cookies in food processor until finely ground. Add butter; process to blend. Press over bottom of pan; wash and dry processor. Place pan in freezer while proceeding.
3. Put chocolate chips and coffee granules in a medium bowl. Stir in 1⁄2 cup boiling water and let stand 1 minute to melt chocolate and dissolve coffee. Add 1⁄2 cup caramel topping; whisk to blend well. Let cool 10 minutes.
4. Meanwhile sprinkle gelatin over 1⁄4 cup cold water in a small saucepan. Let stand 1 minute. Stir over low heat 2 to 3 minutes or until gelatin completely dissolves and liquid is clear. Stir with a whisk into coffee mixture.
5. Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. Reduce speed to low; beat in coffee mixture until well blended. Pour into crust, cover and refrigerate at least 6 hours or until firm.
6. Beat cream and 2 Tbsp caramel topping in a medium bowl until soft peaks form when beaters are lifted. Remove pan sides; place cake on a serving plate. Spoon caramel cream on top; swirl. Spoon remaining Tbsp topping into a ziptop bag, snip tip off 1 corner and drizzle over cream.